Novel pig feed ingredients: Enhancing meat quality and nutritional value
Recent research work focuses on the potential of novel feed ingredients in advancing meat production for pigs and poultry towards greater nutritional quality, sustainability and consumer acceptance. Which are the benefits, opportunities and challenges of some of the sustainable novel feed ingredients in monogastric nutrition?
Most traditional feed ingredients have a large environmental footprint as they contribute to deforestation, biodiversity loss and greenhouse gas emissions. The integration of novel feed ingredients offers a relevant approach to improving meat quality and nutritional value while supporting sustainability. Based on a publication in the peer-reviewed journal Foods, this article examines the impact of novel feed ingredients on meat quality and nutritional attributes in monogastric animals, exploring challenges and opportunities for their full adoption.
Insect meals
Insect meals such as black soldier fly larvae meal are highly resource-efficient, as they require significantly less land, water and energy (contributing to circular economy principles and reducing environmental footprints) compared to traditional protein sources such as soybean and fishmeal.
These meals derived from species such as black soldier fly larvae provide 40–60% of digestible protein and essential amino acids such as lysine and methionine. These meals also contain chitin, a bioactive fibre that promotes gut health and immunity. Studies show that replacing 10–20% of soybean meal with insect meal in poultry diets improves growth performance, feed efficiency and meat quality, without adverse health effects. In pigs, insect meal has been shown to enhance amino acid digestibility while improving pork sensory traits such as tenderness and juiciness.
Microalgae
Microalgae such as Chlorella vulgaris, Schizochytrium species and Spirulina (Limnospira platensis) are notable for their high nutritional content and diverse applications in animal feed. Schizochytrium spp. are valued for their omega-3 fatty acids (docosahexaenoic acid, DHA; and eicosapentaenoic acid, EPA), constituting 30–50% of the lipid content. Spirulina is rich in proteins (60–70%) and bioactive compounds, while having antioxidant and anti-inflammatory properties. In pigs, supplementing Schizochytrium spp. at 2–3% is shown to improve the omega-3 fatty acid content in pork while reducing the omega 6/omega-3 ratio, aligning with human health recommendations.
Seaweeds
Seaweeds such as Laminaria digitata and Ulva spp., are nutrient-rich feed ingredients that provide essential minerals (iodine, selenium and zinc), vitamins (A, D and E) and bioactive compounds such as laminarin and fucoidan. The bioactive compounds offer significant prebiotic and antioxidant benefits, contributing to improved gut health and meat quality. The antioxidant properties of seaweed compounds also improve oxidative stability and maintain meat flavour, tenderness and sensory appeal. From a sustainability perspective, seaweeds improve nutrient recycling, carbon sequestration and eutrophication mitigation, making them an eco-friendly alternative to conventional feed ingredients.
Fermented by-products
Fermentation processes transform agricultural residues into highly bioactive and digestible feed components, offering sustainable solutions for livestock nutrition. Examples include soybean hulls, grape pomace and citrus peels, whose anti-nutritional factors, such as phytic acid and tannins, are significantly reduced during fermentation. Previous studies show that fermenting soybean hulls raises the protein content to approximately 25–35%, enriching the hulls for enhanced growth rates and amino acid absorption in monogastric animals.
Biofortified grains
Biofortified grains are crops that have been genetically or agronomically enhanced to increase their nutrient content and improve livestock and human nutrition. They can enhance essential nutrients such as alpha-linolenic acid (ALA), selenium, zinc and iron, benefiting animal performance and meat quality. ALA, a precursor to omega-3 fatty acids such as DHA and EPA, enriches the fatty acid profile of meat, creating a healthier balance. The researchers highlighted that previous studies show that, for example, including 10–15% flaxseed in monogastric diets improves omega-3 deposition and reduces omega-6 levels.
Agro-industrial residues
Reports show agro-industrial residues such as grape pomace, olive pomace, brewer’s spent grains and citrus peelings are sustainable, cost-effective feed options. Studies in pigs show that grape pomace, with its high polyphenol and dietary fibre content, improves oxidative stability and sensory traits such as flavour and tenderness when included at 5–7%.
Challenges and opportunities
Processing costs and consistency in nutritional quality
High processing costs, particularly for energy-intensive ingredients such as microalgae and seaweeds, remain a significant barrier to their widespread adoption. However, according to the researchers, cost-reduction innovations such as solar drying and integrated bioreactor systems could achieve energy savings of 25–35%, improving the economic feasibility of large-scale applications.
Achieving consistent nutritional profiles in novel feed ingredients is another challenge, as nutrient composition can vary based on cultivation conditions, substrate quality and processing methods.
The researchers emphasised, “Standardised production protocols and rigorous quality control measures are essential to mitigate nutritional inconsistencies. Real-time monitoring technologies offer promising solutions by ensuring uniform nutrient profiles across production batches, enhancing the reliability of the ingredients in livestock nutrition. On the other hand, advanced processing techniques such as enzymatic hydrolysis, fermentation and thermal treatments help improve nutrient bioavailability.”
Economic feasibility
The economic viability of integrating novel feed ingredients into monogastric diets is one of the key reasons for their adoption. Ingredients such as insect meals, microalgae, seaweeds, fermented by-products and agro-industrial residues present varying cost profiles and opportunities for cost reduction. On the other hand, market acceptance remains pivotal for the economic viability of the ingredients. Recent surveys done in Europe reveal that approximately 67% of farmers are open to adopting insect or microalgae-based feeds if their cost is competitive.
Regulatory and safety issues
The regulatory framework for novel feed ingredients varies significantly across regions, reflecting differences in safety standards, evaluation protocols and market readiness. In the European Union (EU), the Novel Food Regulation (EU) 2015/2283 provides a comprehensive framework for the approval of ingredients such as insect meal and algae-based feeds.
Unlocking the full potential of novel feed ingredients
“These innovative ingredients significantly improve monogastric nutrition and enhance meat quality by enriching omega-3 fatty acids, antioxidants, flavour, tenderness and colour, aligning with consumer demand for healthier foods,” the researchers said. They concluded that from a sustainability perspective, insect meals and agro-industrial by-products contribute to circular economy principles, while microalgae and seaweed aid in nutrient recycling and carbon sequestration, reducing the environmental impact of meat production. The biofortification of grains was attributed to improving the micronutrient profile of meat.
According to the researchers, unlocking the full potential of novel feed ingredients requires a multi-faceted research approach that focuses on but is not limited to the following:
- Genetic and breeding improvements to enhance nutrient uptake and feed efficiency.
- Adopting cost-effective technologies such as fermentation and enzymatic treatments.
- Expanding nutrient biofortification of grains to diverse crops and climates.
- Long-term assessment of meat quality, nutritional value and market acceptance of the novel ingredients.
- Global collaboration to control regulatory standards, enhance transparency and establish traceability systems.
